The Best Apple Crumble Cheesecake Recipe

This Apple Crumble Cheesecake brings together the best parts of two classic desserts — creamy cheesecake and cozy apple crumble. It features a buttery graham cracker crust, a rich cheesecake filling, and a spiced apple pie layer that feels like fall in every bite.

A golden crumble topping adds crunch, while a drizzle of caramel sauce takes it over the top.

Perfect for autumn gatherings, Thanksgiving, or whenever you’re craving comfort food, this cheesecake is the kind of dessert that looks bakery-worthy but can be made at home with just a little patience. Each slice delivers layers of sweetness, tang, spice, and texture.

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My Opinion

I’ve made many cheesecakes before, but this one instantly stood out as a true showstopper.

The combination of silky cheesecake and tender cinnamon apples is absolutely irresistible, and the crumble topping gives it a rustic, homemade charm that makes it feel extra special.

What surprised me most is how balanced the flavors are. It’s indulgent but not overly sweet, and the slight tang from the sour cream keeps it from being too heavy.

The drizzle of caramel at the end really seals the deal. I served this at a family dinner, and it was the first dessert to disappear. Honestly, this cheesecake is everything I love about fall wrapped into one dessert.

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Why You’ll Love This Recipe

• 🍎 Double dessert in one — cheesecake + apple crumble!
• 🍯 Perfectly spiced apple filling cooked until tender.
• 🧀 Extra creamy cheesecake layer with a smooth, rich texture.
• 🥧 Crunchy, golden crumble topping for bakery-style flair.
• ❌ No water bath required — bakes low and slow for the perfect set.
• 🍂 A stunning fall dessert for holidays and gatherings.

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Tools You’ll Need

• 10-inch springform pan (essential for easy release)
• Parchment paper (for lining the pan)
• Food processor or rolling pin (to crush graham crackers)
• Mixing bowls (at least three)
• Hand mixer or stand mixer (for the cheesecake batter)
• Saucepan (to cook the apple filling)
• Whisk and wooden spoon
• Rubber spatula (to smooth layers and scrape bowls)
• Apple corer and slicer (optional but helpful)

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Ingredients

For the Apple Filling

• 5 medium apples, peeled, cored, and chopped (Granny Smith, Honeycrisp, or Fuji work well)
• ⅔ cup brown sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 2 tablespoons lemon juice
• 4 tablespoons water
• ½ cup unsalted butter
• 4 teaspoons cornstarch (mixed with 2 tsp water for slurry)

For the Crust

• 3 cups graham cracker crumbs (or digestive biscuits)
• 5.2 oz (about 10 tbsp) unsalted butter, melted
• 1 tablespoon granulated sugar
• ½ teaspoon ground cinnamon

For the Cheesecake Filling

• 28 oz full-fat cream cheese, room temperature
• 1 ¼ cups granulated sugar
• 2 teaspoons vanilla extract (or vanilla bean paste)
• 1 cup sour cream, room temperature
• 4 large eggs, room temperature
• 2 tablespoons cornstarch

For the Crumble Topping

• ¾ cup all-purpose flour
• ½ cup rolled oats (or quick oats)
• ⅓ cup brown sugar
• 1 teaspoon ground cinnamon
• ⅓ teaspoon kosher salt
• 3.1 oz (about 6 tbsp) unsalted butter, melted

Optional: Caramel sauce or powdered sugar for serving.

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Step-by-Step Instructions

Step 1: Make the Apple Filling

1. Peel, core, and chop the apples into even slices.
2. In a saucepan, melt the butter with water, brown sugar, cinnamon, nutmeg, lemon juice, vanilla, and a pinch of salt over medium heat. Stir to combine.
3. Add the apples, stirring gently to coat them without breaking. Cover and cook on medium-low for about 10 minutes, until fork-tender.
4. Stir in the cornstarch slurry and cook 1–2 more minutes, until the mixture thickens.
5. Remove from heat and let the filling cool completely.

Step 2: Make the Crust

1. Preheat oven to 180°C (350°F). Line the bottom of a springform pan with parchment paper.
2. Crush graham crackers into fine crumbs. Combine with sugar, cinnamon, and melted butter. Stir until evenly moistened.
3. Press firmly into the pan to form an even base.
4. Bake for 7–8 minutes, then cool completely before adding the filling.

Step 3: Prepare the Cheesecake Filling

1. Reduce oven temperature to 150°C (300°F).
2. Beat softened cream cheese, sugar, vanilla, cinnamon, and nutmeg until smooth.
3. Mix in the sour cream until fully combined.
4. In a separate bowl, whisk eggs lightly, then add to batter. Mix gently — do not overbeat.
5. Sift in cornstarch and mix just until smooth. Scrape down bowl to avoid lumps.

Step 4: Make the Crumble Topping

1. In a bowl, mix flour, oats, brown sugar, cinnamon, salt, and melted butter until crumbly.

Step 5: Assemble the Cheesecake

1. Pour half of the cheesecake batter over the cooled crust and smooth.
2. Spread cooled apple filling evenly over the layer.
3. Pour remaining cheesecake batter on top and smooth the surface.
4. Sprinkle crumble topping generously over the cheesecake.

Step 6: Bake & Chill

1. Bake at 150°C (300°F) for 55–65 minutes, until edges are set and center still jiggles slightly.
2. Turn off oven, crack door, and let cheesecake cool inside for 1–2 hours.
3. Wrap and refrigerate for at least 5 hours or overnight for best texture.
4. Before serving, drizzle with caramel sauce or dust with powdered sugar.

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Expert Tips

• Always use room-temperature cream cheese and eggs for a lump-free filling.
• Do not overmix once eggs are added; this prevents cracks.
• Cool apple filling completely before layering to avoid curdling.
• Bake low and slow — no water bath needed, just patience.
• Let cheesecake chill overnight for the creamiest results.

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Variations & Substitutions

• Gluten-Free: Use gluten-free graham crackers or digestive biscuits.
• Different Fruit: Swap apples for pears, peaches, or mixed berries.
• Nutty Crunch: Stir chopped pecans, walnuts, or almonds into the crumble.
• Different Crust: Try Biscoff cookies or vanilla wafers instead of graham crackers.
• Citrus Twist: Add lemon or orange zest to the filling for brightness.
• Glaze Option: Instead of caramel, drizzle a simple sugar glaze.

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Frequently Asked Questions

How do I know my cheesecake is done?
The edges should be set while the center still jiggles slightly. It will continue to firm up as it cools.

Why did my cheesecake crack?
Overbaking, overmixing, or cooling too quickly are the main causes. Bake gently, don’t overbeat, and let it cool slowly in the oven.

How do I release the cheesecake cleanly?
Run a thin knife around the edges before unclipping the springform pan. This prevents sticking and cracking.

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Storage & Freezing

• Refrigerate: Store covered in the fridge for up to 5 days.
• Freeze: Wrap whole or sliced cheesecake in plastic wrap, then foil. Freeze up to 2 months. Thaw overnight in the fridge before serving.

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Conclusion

This Apple Crumble Cheesecake is the ultimate fall dessert — creamy, spiced, crunchy, and indulgent. It’s everything you love about apple pie and cheesecake rolled into one unforgettable treat.

Whether you’re serving it for Thanksgiving or a cozy weekend dessert, this recipe guarantees rave reviews. Don’t skip the caramel drizzle — it truly makes each bite melt-in-your-mouth delicious!

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Category: Dessert, Holiday Baking, Cheesecake

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